A recipe worthy of a celebration with ingredients such as chile crisp (a favorite condiment at the moment) and a special savory honey from Dr. Jane Goodall’s collection of Woodland Honeys. In memory of this famous icon the world recently lost, it’s a privilege to share one of these special honeys sourced directly from the … Continue reading
First of all lumache is a pasta which resembles a snail’s shell and is popular for its versatility in holding sauces with its ridged exterior and spiral-like curves that gives every bite packed with flavor. Sfoglini has added Calabrian chili peppers that gives the pasta a smoky, spicy depth of intensity that complements other flavors … Continue reading
This recipe is the last in my “to post” file and I finally decided to publish it. I have fresh salmon often (many recipes on my blog) and I also use canned salmon to make my patties. Awhile ago I found this frozen package of 8 small fillets, individually packaged at Whole Foods. Much better … Continue reading
Caesar salad is on the rotation of salads I enjoy eating. I have two versions; one with canned anchovies and oil and another using anchovy paste with mayonnaise. This is an updated version of the mayo based dressing.
It’s no secret that Korean gochujang paste is a favorite condiment. I’ve been enjoying it for a number of years and know that any recipe with this ingredient will usually be very good. Gochujang is mainly made out of glutinous rice, soybeans, chile peppers and barley and has a wonderful balance of sweet, salty and … Continue reading
There are more veggies in this dish such as red onion, red and yellow bell peppers, petite peas and an extra kick with saffron threads and oregano. I was going to change the title to include more information but decided viewers need to look at my recipe more closely and see for themselves. I mentioned … Continue reading
One method of cooking salmon is to roast it in the oven, flavored with some very aromatic seasonings. This salmon dish comes from Naz Deravian’s cookbook “Bottom of the Pot: Persian Recipes and Stories” (2018). I love this cookbook as she has lots of stories to tell beginning when she was 8 and her family … Continue reading
I eat a fair amount of rice because I love stir fries, Asian dishes and recipes that use rice as a base or side. It was nice to make orzo (oval-shaped pasta) instead as it provided a tasty base for some juicy marinated shrimp. New York Times Cooking once again provided a delicious shrimp recipe … Continue reading
Fennel pollen is another tin I recently was gifted by family members. (see Greek Rice with Dill Pollen. The remaining tins are Herbes de Provence, M-Ocean (fish & shellfish), Zen-Sational (vegetables), Pollen Asian (stir-fry, ahi-tuna and fish), Hog Heaven (poultry and pork), Steak, Lamb, BBQ & Wild Game. Except for the Fennel & Dill the … Continue reading
Most of you are familiar with “hot honey” and the wonderful heat and flavor it gives to a recipe. Well, this shrimp dish sure demonstrates that. You get heat and sweet from the honey and cooking it in a little butter gives the shrimp a buttery richness. Besides, it is quick to make, just cooking … Continue reading